Romanesco Sauté à l'Ail et au Persil (Romanesco Cauliflower with Garlic and Parsley) recipe
All Recipes Side Dish VegetablesIngredients
- 1 head Romanesco cauliflower, broken into florets 2 tablespoons butter, or more to taste 2 cloves garlic, minced, or more to taste 1 tablespoon freshly chopped parsley
Nutrition Info
- 89.4 caloriescarbohydrate: 8.2 gcholesterol: 15.3 mgfat: 5.9 gfiber: 3.7 gprotein: 3 gsaturatedFat: 3.7 gservingSize: -sodium: 84.8 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Romanesco Sauté à l'Ail et au Persil (Romanesco Cauliflower with Garlic and Parsley)
Directions
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Bring a large pot of water to a boil. Add Romanesco cauliflower florets and cook until crisp-tender, about 3 minutes. Drain.
Melt butter in a large skillet over medium heat. Add garlic and cauliflower florets, cook and stir until tender, about 5 minutes. Sprinkle parsley over the florets, cook and stir until flavors combine, 2 or 3 minutes more.